Make 8 patties, each about 1-inch thick, using 1/2 cup crab mixture per patty. Place in prepared casserole dish being sure they don't touch. Coat tops with remaining oil, distributing evenly, then sprinkle with seafood spice.

For some reason I feel that cream of celery soup might be better then the cheese soup. My friend brings a cool full of crab cakes from Maryland every time she goes home. And I don't recall there being any cheese soup in them. I wish she would get her butt back to Baltimore already!!! ill try these though.

I thought this recipe sounded SO good. I used 1 & 1/4 tablespoonful of Better than Bouillon Lobster Base (that's all I had left of a jar I purchased about 9 months ago), and I used three 6 oz cans of lump crab. My crab cakes came out terrible! They looked wonderful (just like the picture) and they were moist. However, they were SO salty! Was my lobster base too old? I had stored it in the refrigerator as suggested. I drained the crab, but was I suppose to rinse it? I had high hopes for this recipe because all the previous recipes that I have see for crab cakes are spicy and I don't like spicy foods. I am wondering if I would have liked this recipe better by leaving out the lobster base and using frozen crab meat rather than canned. Since this is the winner of the Idaho Potato Recipe Contest, I must have done something wrong, but I have checked what I did against the recipe several times. i will check this site to see if anyone might have suggestions of what went wrong.

Where on earth do I buy lobster bouillon base? I've never heard of it. But what do you expect in El Paso, Texas, in the middle of the desert? I'd really like to know, as I love crab cakes!!!! Thanks ever so much.

I'm from Idaho so, I use REAL mashed potatoes in my recipes . . . have adapted this one to include them - takes a bit longer, but the taste is WORTH it! I also add a little lime zest for an added flavor booster!

For those of us who are not professional cooks, I have to ask the same question about the potato flakes or to prepare the instant potatoes first. The other thing is the soup. Is it right out of the can or made to the cans instruction first by adding water.

My wish is that when they say " it tastes so good " a small picture of mr food would be nice .. Mr food replacement is very good but just out of respect when they say his signature words at the end of the show just show a small picture hanging on there wall .. Give this idea a thought !

But what do I know? Read on to page 2 or 3, and you'll find the maker of this recipe used dried Idaho potato bits. (I'm not familiar with those.) But apparently potato flakes will do, since that's what it says in the recipe.

This recipe looks like one I can make...recently ordered 'crab cakes' at a restaurant, guess what?..there was NO crab in them, only stuffing, yuck...
Will now make my own with crab in them!!!
Thanks for a great recipe and congrats on your recent win!!

I used box Idaho potato bits. Thet are dried potatoes. They also sell bagged. I find them in the rice and noodle isle. Good luck. I hope you can find them too. It would not hur to Google it also. I hope this helps.

You can purchase it just like chicken or beef bouillon. One brand that is on the market is called Better Than Bouillon.You can find it in the soup aisle of your grocery store. Thank you for your question!

I was looking for lobster base to use when making seafood enchiladas. None of the supermarkets in my Chicago suburb had it. I ordered it from Amazon.com. A little goes a long way so I have it frozen by half-teaspoonfuls in mini ice cube trays. I'm glad that I now have another recipe in which to use lobster base bouillon. Thanks to all.